Make your own free website on Tripod.com

45 Minute Recipes

Easy Lemon Chess Pie
Corn Custard
Baked Garlic Fish Fillets with Vegetables
Toffee Pecan Bars

Easy Lemon Chess Pie

1-3/4 cups sugar
2 tablespoons yellow cornmeal
1/4 teaspoon salt
1/3 cup butter or margarine, melted
1/4 cup evaporated milk
3 tablespoons lemon juice
4 large eggs
1/2 (15 oz.) package refrigerated piecrusts

Combine first 3 ingredients in a bowl, stirring well. Add butter, milk, and lemon juice. Add eggs one at a time, beating well after each addition. Fit pie crust into a 9-inch pieplate, flute edges. Pour filling into piecrust and bake in a preheated 350 degree oven for 45 or until pie is set. Cool.

Yield: one 9-inch pie

[Top]



Corn Custard

1 can (12 oz.) whole kernel corn, drained
2 cups milk
3 eggs, beaten
1 onion, chopped
1 teaspoon sugar
1 tablespoon butter, or margarine, melted
Salt and pepper to taste

Mix the ingredients and pour into a greased 1-1/2 quart baking dish. Place in a baking pan containing 1-inch of boiling water. Bake in a preheated 350 degree oven for 45 minutes or until a knife inserted in center comes out clean.

Yield: 4 to 6 servings

[Top]



Baked Garlic Fish Fillets with Vegetables

4 medium potatoes
Salt and Pepper
4 tablespoons butter or margarine
1 clove of garlic, finely chopped
1-1/2 lb. flounder fillets, cut into chunks
1 large onion, thinly sliced

Parboil potatoes in boiling salted water, drain and slice thinly. Cream half of the butter with the garlic and spread in the bottom of a 2-quart baking dish. Arrange fish on top and sprinkle with salt and pepper. Cover with the onion slices and then the potatoes. Dot with the remaining butter. Bake in a preheated 350 degree oven for 45 minutes or until the potatoes are tender.

Yield: 4 servings

[Top]



Toffee Pecan Bars

1-1/2 cup all-purpose flour
3/4 cup packed brown sugar
3/4 cup butter or margarine
2 eggs
1-1/2 cup packed brown sugar
1-1/2 teaspoon vanilla
3 tablespoons flour
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1-1/3 cup flaked coconut
1-1/2 cup chopped pecans

Combine 1-1/2 cup flour and 3/4 cup brown sugar in a bowl. Cut in butter until mixture is crumbly. Press crumb mixture into a greased 13x9x2-inch baking pan. Bake in a preheated 350 degree oven for 15 minutes. Beat eggs, then add 1-1/2 cup brown sugar and the vanilla, blend well. Combine 3 tablespoons flour, baking powder and salt. Stir dry ingredients into the egg mixture; mix well. Stir in coconut and pecans. Spread over baked layer. Bake in a preheated 350 degree oven for 30 minutes or until the topping is brown. Cool in pan. Cut into bars while warm.

Yield: about 2 dozen

[Top]




Back to Beat the Clock Recipes